Hi everyone! I am so excited to be guest posting on Dad What’s 4 Dinner? Let me tell you a little about myself before we get started. I’m Marlee Brady and I am the creator behind I Just Make Sandwiches.
I am a professional chef turned food blogger and want to help build the confidence of home cooks everywhere to make restaurant-like food at home!
I know how hard feeding kids can be; my brother was/is a picky eater all growing up and I can never take him out to eat because he always complains that restaurants never have real food. Whatever that means.
I also know how hard it can be to make a dinner after you come home from a long day at work (I definitely had my days of just eating cereal and going to bed). I’ve got you covered, though, with this super easy meal with a HUGE time saving hack from the store!
Have you ever forgotten to take something out for dinner?! It’ s like pure panic sinks into your heart and you do a mental scrounging of our kitchen to see if there is something that you could possibly throw together that might appease the hungry hoard waiting for you at home.
My recipe for my Chicken and Pea Tetrazzini with mushroom sauce is super easy to make and eat. One thing that makes this so easy is by buying a rotisserie chicken.
A few weeks ago, I forgot that I had volunteered to make some people some food until I got a text at 2 in the afternoon confirming the dinner. That pure panic I described earlier, oh yeah. That totally happened. I tried thinking of what I could possibly make for dinner to feed 5 with a walking, teething baby, and a busy medical student husband who couldn’t help much. Utilizing items like rotisserie chickens in the store are a saving grace for when you need something quick in a pinch.
I love these rotisserie chickens in the store because they’re already fully cooked for you and they usually have some fun seasonings on them. By using a rotisserie chicken for your tetrazzini, you dirty one less pan and don’t have to worry about the seasonings too much because the biggest part is already perfectly seasoned for you.
Now, those picky eaters that we have to deal with. I know some kids don’t like mushrooms but have they ever tried them cooked fresh?! The texture and flavor are a whole new ball game rather than the canned stuff. But if they are firm in the no-mushroom-department, feel free to add other veggies your kids like or just double up on the peas.
Feel free to go crazy with the Parmesan cheese in this dish, it’s delicious and it really helps thicken up the sauce!
I hope that you and your family enjoy this recipe well and becomes a staple for dinner time!
Chicken and Pea Tetrazzini with Mushroom Sauce
Servings: 6 people
- 1 each rotissorie chicken shredded
- 1 pound spaghetti pasta
- 12 ounce frozen peas
- 8 ounces fresh mushrooms sliced 1/4" thick
- 2 cups milk
- 1 quarter Parmesan cheese grated
- 4 cloves garlic minced
- 1 each shallot minced
- Preheat oven to 350 degrees, grease a 9x13 baking pan. Bring a large pot of water to boil. Season with salt. Cook pasta until al dente. Set aside
- Shred chicken in a bowl and set aside.
- Saute minced garlic and shallot over medium high heat, in a large saute pan until translucent, about 3 minutes.
- Add sliced mushrooms and cook until soft, about 10 minutes.
- Lower heat, add milk and shredded cheese, cook until sauce thickens, about 5 minutes.
- Add frozen peas to mushroom sauce and mix until combined.
- Place pasta in greased baking dish, throw in chicken and sauce. Using tongs, toss to combine ingredients well. Top with grated parmesan cheese and bake in oven for 15 minutes.
- Serve with some crusty bread or a side salad.